MyPlate–Dairy Matters
Lesson Overview
Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers,
CACFP Staff, Teachers
Type of Lesson: Short, face-to-face training session
Time Needed to Conduct the Lesson: 15 minutes
Lesson Description: This lesson is designed to explain the dairy group represented in the
MyPlate icon. Participants will learn why dairy is an important part of the daily diet and the
foods that count as dairy. Nutrition professionals will be able to apply the information presented
in this lesson to the school menu. MyPlate and related resources developed by USDA are helpful
tools for child nutrition program staff to use when providing nutrition education to children of all
ages.
Lesson Objectives:
At the end of this lesson, the participant will be able to:
1. Discuss why dairy is important in the diet.
2. Identify foods from the dairy group.
Get Ready to Train
Note: This lesson should be taught following the No Time to Train lessons on the
Dietary Guidelines for Americans 2010 and MyPlate–The “New Generation” Food Icon.
The format for the No Time to Train lessons includes an overview, preparation checklist, lesson
at a glance with timeline for conducting the lesson, references, handouts, and an instructor’s
script. The manager/instructor will use the script to present the lesson to the participants. The
script gives directions to the manager/instructor—DO, SAY, ASK, LISTEN, AND
ACTIVITY—to deliver the lesson.
No special audiovisual or electronic equipment is needed to conduct the lesson. The lesson can
be presented in the cafeteria, media center, or classroom.
Teachers and others in the school or child care setting may wish to participate. This lesson also
could be used to integrate nutrition education into the classroom. With some modifications, the
lesson could be used with middle and secondary students.
No Time To Train–Short Lessons for School Nutrition Assistants
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Preparation Checklist
Directions: Use the Preparation Checklist to prepare for the training session. Track your
progress by checking off tasks as they are completed.
Done
;
Lesson Tasks
Gather Materials
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Materials Needed:
• Instructor’s Script
• Handout 1: MyPlate–Dairy (one for each participant; accessible at
http://www.choosemyplate.gov/global_nav/media_resources.html)
• Handout 2: Test Your Dairy Group IQ (one for each participant)
• Pencils (one for each participant)
• Session Evaluation form (one for each participant)
Prepare for Lesson
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Before the Training:
• Make copies of Handouts 1 and 2 (one for each participant).
• Make copies of Session Evaluation form (one for each participant).
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On Training Day:
• Place pencils on tables (one for each participant).
• Distribute Handouts 1 and 2 to each participant.
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On the Instructor’s Table:
• Instructor’s Script
• Handout 1: MyPlate–Dairy
• Handout 2: Test Your Dairy Group IQ
• Session Evaluation forms
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Lesson at a Glance
(15 minutes)
Time
2 minutes
Topic
Introduction and
Overview
4 minutes
Objective 1: Discuss
why dairy is
important in the diet.
5 minutes
Objective 2: Identify
foods from the dairy
group.
2 minutes
2 minutes
Wrap up and Review
Session Evaluation
Task
Introduce topic and relate it to the
Dietary Guidelines for Americans
2010 and MyPlate–The “New
Generation” Food Icon No Time
to Train lessons.
Use Handout 1 to relate
importance of dairy in a healthy
diet.
Materials
Instructor’s Script
Use Handouts 1 and 2 to
emphasize the benefits of
consuming foods from the dairy
group.
Handout 1:
MyPlate–Dairy
Participants complete activity and
brainstorm ways to encourage
students to eat dairy products.
Instructor encourages participants
to ask questions and to make
comments.
Handout 2: Test Your
Dairy Group IQ
Conduct a short evaluation of the
lesson.
Handout 1:
MyPlate–Dairy
Handout 1:
MyPlate–Dairy
Handout 2: Test Your
Dairy Group IQ
Session Evaluation
form
Note to Instructor:
Answer questions to the best of your ability. If there are questions you can’t answer, tell the
participants you will find out the answer and let them know later. If you need assistance in
finding answers, please call the National Food Service Management Institute at 800-321-3054.
References:
National Food Service Management Institute. (2005, Rev. 2011). Nutrition 101: A taste of food
and fitness. University, MS: Author.
U.S. Department of Agriculture. (2011). ChooseMyPlate.gov Website. Washington, DC. News
and Media. http://www.choosemyplate.gov/global_nav/media_resources.html Accessed July 14,
2011.
U.S. Department of Agriculture, Food and Nutrition Service. (2011). Nutrition Assistance
Programs Website. http://www.fns.usda.gov/fns/ Accessed July 14, 2011.
U.S. Department of Agriculture, Food and Nutrition Service. (2011). Team Nutrition: Resources
A-Z Website. http://www.fns.usda.gov/tn/library.html Accessed July 14, 2011.
No Time To Train–Short Lessons for School Nutrition Assistants
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U.S. Department of Agriculture and U.S. Department of Health and Human Services (2011).
Dietary Guidelines for Americans 2010 7th Edition, Washington, D.C., U.S., Government
Printing Office, December 2010.
http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf
Accessed July 14, 2011.
U.S. Department of Health and Human Services. (2011). Healthfinder.gov Website.
http://healthfinder.gov/ Accessed July 14, 2011.
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Instructor’s Script
SAY:
In previous lessons, we learned about the Dietary Guidelines for Americans 2010 and
MyPlate–The “New Generation” Food Icon. Medical research shows that we all
need to learn more about basic nutrition so that we all can make healthier food
choices and live longer lives. Today, we are going to talk about MyPlate as we
continue to learn about basic nutrition.
This lesson will focus on dairy foods. We are going to discuss why dairy foods are
important in our diet and what foods are in the dairy group.
DO:
Distribute copies of Handout 1: MyPlate–Dairy.
SAY:
From our lesson on MyPlate, we learned that the food groups are represented on the
plate by different colors. Dairy is represented by the blue color. One of the key
consumer messages from the Dietary Guidelines is to switch to fat-free (skim) or
low-fat (1%) milk.
DO:
Refer participants to Handout 1: MyPlate–Dairy and point to the blue section next
to the plate.
ASK:
Why do you think dairy foods are an important part of our diet?
LISTEN:
Listen to individual responses.
SAY:
Consuming dairy foods provides many health benefits.
•
•
•
•
•
•
Diets rich in dairy foods help to reduce the risk of osteoporosis and maintain bone
mass throughout the lifecycle, associated to reduced risk of cardiovascular disease,
type 2 diabetes, and lower blood pressure in adults. Diets that contain dairy foods
tend to be overall more nutritionally adequate.
Consumption of dairy foods is especially important for children and adolescents in
order to build healthy bones. Adults need calcium to make sure your bones stay
strong.
Dairy foods are good sources for calcium, potassium, and vitamin D.
The amount of food from the diary group to eat recommendations is: 2 cups for
2-3 years old, 2 ½ cups for 4-8 years old, and 3 cups for adults.
Daily intake of dairy foods helps maintain healthy bone mass and blood pressure.
It is important to choose fat-free or low-fat dairy foods when making a selection
because they provide little or no solid fat.
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•
•
•
•
Choosing dairy foods that are high in fat content may increase the amount of bad
cholesterol in the blood which in turn can lead to an increased risk of coronary
heart disease. Whole milk and many cheeses have a high fat content and should be
limited in the diet.
One cup of milk in general counts as: 1 cup of milk or yogurt, 1 ½ ounces of
natural cheese, or 2 ounces of processed cheese is equal to 1 cup from the milk
group. Additionally, 1 cup of soymilk counts as 1 cup in the dairy group.
The dairy food group consists of milk (1%, 2%, whole, skim/ fat-free, flavored,
lactose-reduced, and lactose-free), milk-based desserts (some puddings, ice milk,
frozen yogurt, and ice cream), cheese (cheddar, mozzarella, parmesan, Swiss,
ricotta, cottage cheese, and American), and yogurt (fat-free, low-fat, reduced-fat,
and whole milk yogurt).
For those who are lactose intolerant, lactose-free and lactose-reduced products are
offered. These products include hard cheeses. Yogurt is usually tolerated because
of the live cultures that help digest the lactose. Enzymes can be also be added to
milk to lower the lactose content. Consuming calcium fortified beverages such as
orange juice and some soy beverages may provide calcium, but not the other
essential nutrients only found in milk.
DO:
Distribute copies of Handout 2: Test Your Dairy Group IQ.
ASK:
What have we learned about dairy products today? Take a few minutes to complete
the activity on Handout 2. Now that you know all the benefits of consuming dairy,
how will you encourage the students you serve to eat more dairy products?
ACTIVITY:
Participants will complete Handout 2 and brainstorm as a group how they can
encourage students to choose more dairy products.
Some suggestions could be to:
• Encourage students to choose and consume milk during meals.
• Offer alternative milk products as options especially lactose-free milk
products for students who cannot consume milk.
• Stress the importance of milk-based products like yogurt and cheese.
• Consider offering dairy products in fun and interesting packaging.
SAY:
Thank you for all of these great ideas! I’ll schedule some time for us to make a plan
to implement some of these ideas.
Today we have talked about the importance of dairy. Milk provides us with high
quality protein and calcium. It is important that we serve our students the dairy
products they need for maintaining a healthy diet.
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ASK:
Do you have any questions about MyPlate or the dairy group?
LISTEN:
Listen to individual responses. Answer questions to the best of your ability. If there
are questions you can’t answer, tell the participants you will find out the answer and
let them know later. If you need assistance in finding answers, please call the
National Food Service Management Institute at 800-321-3054.
DO:
Distribute the Session Evaluation form.
SAY:
Thank you for participating in the lesson today. Please take a couple of minutes to
complete the Session Evaluation. Thank you for your input.
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Handout 1: MyPlate–Dairy
Source: U.S. Department of Agriculture. (2011). ChooseMyPlate.gov Website. Washington, DC.
News and Media. http://www.choosemyplate.gov/global_nav/media_resources.html
Last modified: June 16, 2011.
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Handout 2: Test Your Dairy Group IQ
Using the information you just learned about some of the benefits of consuming dairy products,
mark the following statements as true or false (T or F).
1. _____ Consuming dairy products are crucial for young children because their
bones are still developing, but it is not important for older teens and
adults to consume dairy.
2. _____ Dairy products are good sources of calcium, potassium, and vitamin D.
3. _____ Adults should consume about 3 cups of fluid milk, or equivalent dairy
foods, per day.
4. _____ Choose dairy products that are higher in fat, such as whole milk and
cheese, because they are better sources of calcium than low-fat
products.
5. _____ The dairy group includes milk, milk-based desserts (such as pudding or
ice cream), cheese, and yogurt.
6. _____ There is no alternative products available for lactose-intolerant
individuals, so there is no way for them to obtain the nutrients found in
dairy products.
7. _____ The nutrients in dairy products will help you maintain bone mass
throughout your life and reduce your risk of osteoporosis.
8. _____ Moderate evidence indicates that intake of dairy products is associated
with a reduced risk of cardiovascular disease and type 2 diabetes and
with lower blood pressure in adults.
9. _____ Dairy products are not healthy because they are high in fat.
10. _____ Consuming enzyme lactase before consuming milk is an option for those
with lactose intolerance.
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Handout 2: Test Your Dairy Group IQ (Answers)
Using the information you just learned about some of the benefits of consuming dairy products,
mark the following statements as true or false (T or F).
1.
F
Consuming dairy products are crucial for young children because their
bones are still developing, but it is not important for older teens and
adults to consume dairy.
2.
T
Dairy products are good sources of calcium, potassium, and vitamin D.
3.
T
Adults should consume about 3 cups of fluid milk, or equivalent dairy
foods, per day.
4.
F
Choose dairy products that is higher in fat, such as whole milk and cheese,
because they are better sources of calcium than low-fat product.
5.
T
The dairy group includes milk, milk-based desserts (such as pudding or
ice cream), cheese, and yogurt.
6.
F
There is no alternative products available for lactose-intolerant
individuals, so there is no way for them to obtain the nutrients found in
dairy products.
7.
T
The nutrients in dairy products will help you maintain bone mass
throughout your life and reduce your risk of osteoporosis.
8.
T
Moderate evidence indicates that intake of dairy products is associated
with a reduced risk of cardiovascular disease and type 2 diabetes and
with lower blood pressure in adults.
9.
F
Dairy products are not healthy because they are high in fat.
10.
T
Consuming enzyme lactase before consuming milk is an option for those
with lactose intolerance.
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